Name: Oreo Macarons
Prep time: 30 min
Cook time: 18 min
Total time: 1 h 18 min
Cuisine: French
Ingredients: 1 cup almond flour; 1 ¾ cups powdered sugar; 3 tablespoons Oreo cookie crumbs (filling removed); 3 large egg whites, room temperature; ¼ cup granulated sugar; ½ teaspoon vanilla extract; ½ cup unsalted butter, softened; 1 ¼ cups powdered sugar (for buttercream); 3-4 tablespoons Oreo cookie crumbs (filling removed, for buttercream); 1 teaspoon vanilla extract (for buttercream); 1-2 tablespoons milk (if needed for consistency)

Why You’ll Love Oreo Macarons Recipe

If you’ve ever wanted to merge your love for Oreos with the sophistication of French macarons, this recipe is the perfect match. Each bite brings the signature chewiness of a macaron together with the nostalgic sweetness of Oreos. They’re ideal for parties, gifts, or simply treating yourself to a bakery-quality dessert made right in your kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Macaron Shells:
1 cup almond flour
1 ¾ cups powdered sugar
3 tablespoons Oreo cookie crumbs (filling removed)
3 large egg whites, room temperature
¼ cup granulated sugar
½ teaspoon vanilla extract

For the Oreo Buttercream Filling:
½ cup unsalted butter, softened
1 ¼ cups powdered sugar
3-4 tablespoons Oreo cookie crumbs (filling removed)
1 teaspoon vanilla extract
1-2 tablespoons milk (if needed for consistency)

Directions

Line two baking sheets with parchment paper or silicone mats.
In a food processor, pulse almond flour, powdered sugar, and Oreo cookie crumbs until fine. Sift into a bowl, discarding large bits.
In another bowl, beat egg whites until soft peaks form. Gradually add granulated sugar and beat until stiff peaks form. Stir in vanilla extract.
Gently fold the almond-Oreo mixture into the meringue in three parts until the batter flows like lava when lifted with a spatula.
Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the trays, leaving space between each. Tap trays to remove air bubbles.
Let the piped macarons sit for 30–60 minutes, until the tops form a dry skin and are no longer sticky.
Preheat oven to 300°F (150°C). Bake for 15–18 minutes, rotating halfway through. Cool completely before removing from trays.
For the buttercream, beat softened butter until creamy. Add powdered sugar, Oreo crumbs, and vanilla extract. Mix until smooth, adding milk as needed.
Pipe buttercream onto one shell and sandwich with another.
Store in an airtight container in the fridge for 24 hours before serving to allow flavors to mature.

Servings and timing

Prep Time: 30 minutes
Rest Time: 30 minutes
Cooking Time: 18 minutes
Total Time: 1 hour 18 minutes
Servings: 20 macarons
Calories: 150 kcal per macaron

Variations

Chocolate Ganache Filling: Replace the Oreo buttercream with a dark chocolate ganache for a richer flavor.
Mint Oreo Macarons: Add a drop of peppermint extract to the buttercream for a refreshing twist.
Cookies and Cream Variety: Mix crushed mini Oreos into the buttercream for added texture.
Color Customization: Tint the shells gray or black using food coloring for a striking Oreo-inspired appearance.
Gluten-Free Option: Ensure your Oreos are gluten-free to make this treat suitable for all.

Storage/Reheating

Store Oreo macarons in an airtight container in the refrigerator for up to 5 days. For the best flavor and texture, allow them to sit at room temperature for about 20 minutes before serving. They can also be frozen for up to 2 months—place them in a single layer, freeze until solid, then transfer to a container. Thaw in the fridge overnight before enjoying.

FAQs

How do I know when my macarons are ready to bake?

They’re ready once the tops are dry to the touch and no batter sticks to your finger.

Why did my macarons crack in the oven?

Cracking often happens when the shells haven’t rested long enough or the oven temperature is too high.

Can I make macarons without a food processor?

Yes, but ensure your almond flour is extra fine and sift the mixture multiple times for a smooth batter.

What’s the best way to pipe evenly sized shells?

Use a macaron template or trace circles on parchment paper to keep your macarons uniform.

How long should I beat the egg whites?

Beat until stiff, glossy peaks form—if you lift the whisk, the peaks should stand straight up.

Can I use Oreo crumbs with the filling still in them?

It’s best to remove the filling first; otherwise, the oils can affect the texture of your batter and buttercream.

Do I have to age the egg whites?

Aging helps create a more stable meringue, but if your eggs are room temperature, you can skip it.

How can I tell when my macarons are done baking?

They should lift cleanly from the parchment paper and have firm tops with slightly soft interiors.

Can I color the shells black like Oreos?

Yes, add a touch of black gel food coloring during the final stage of mixing.

How long should I let the macarons mature before serving?

Let them rest for at least 24 hours in the fridge for the best flavor and texture.

Conclusion

Oreo Macarons are an elegant twist on a childhood favorite, pairing the finesse of French baking with the familiar joy of cookies and cream. With crisp exteriors, chewy centers, and a luscious Oreo buttercream filling, these treats are as stunning as they are delicious. Perfect for celebrations or an afternoon indulgence, they’re a delightful way to bring a touch of Parisian charm to your kitchen.